Tsukiji Masamoto is one of Japan’s premier knife makers. Founded in 1845, they began producing cutlery in workshops located outside Tokyo. Today, the 7th-generation owner, Misao Hirano, runs his venerable business from within the city’s famed Tsukiji wholesale fish market, where he personally sells his knives to customers—over 80% of them, professional cooks, chefs or butchers.Learn more...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife&rsquo;s cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a...

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife...

Traditionally used for boning poultry, this knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones, cartilage and joints to separate different cuts of meat. Details Style :...

This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones, cartilage and joints to separate different cuts of meat. Details Style : Honesuki Blade Steel Type : SK Carbon...

This paring/petty knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability...